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Export 15 ingredients for grocery delivery
Put all the dry ingredients in a medium-sized bowl (except for the pitaya and butterfly pea flower powder).
Mix banana, 150 ml rice milk, pitaya and butterfly pea flower powder in the blender until smooth.
Now add the banana mixture and agave syrup to the bowl with dry ingredients and mix well. Adjust sweetness if needed.
Brush the pan with coconut oil and preheat it under medium-low heat.
Pour the batter into a circle (I used 1 heaped tablespoon for each pancake).
When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.
Top with red currants.